By Chef Ella Freyinger
April 2021
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1⁄2 tsp ground cardamom
- 1⁄2 tsp salt
- 1⁄3 cup ground flax
- 3 large eggs
- 3⁄4 cup honey
- 1⁄3 cup FE olive oil
- 1⁄3 cup unsweetened applesauce
- 1 tsp cara cara zest
- 1⁄3 cup cara cara juice
- 1 tsp pure vanilla extract
- 2 cups grated carrots
- 1 cup grated zucchini
- 1 cup chopped dates, divided
- 1⁄2 cup chopped walnuts
Steps
- Preheat oven to 425° F.
- In a large bowl whisk together the flours, baking soda, cinnamon, ginger, cardamom, flax and salt.
- In a medium bowl whisk together the eggs, honey, olive oil, applesauce, cara cara zest, cara cara juice and vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold together a few times, the mixture will not yet be combined. Add the carrots, zucchini, 1⁄2 cup dates and walnuts. Fold the mixture together until just combined. It is OK if there are still some flecks of flour.
- Grease a 12 count muffin tin or line with muffin liners.
- Divide the batter evenly for each muffin. Top with the remaining dates.
- Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
- Allow to cool for 15 minutes and then transfer muffins to a wire rack to cool completely before enjoying.
- Enjoy!